I know it’s not just retail employees that feel this way during the season though. We’re all tired and stressed and feel like there’re just not enough hours in the day. That’s why Biscotti cookies are perfect for this time of year. They’re easy to make and keep for quite awhile, so you can make them whenever you have time, and not have to worry about them going stale right away! And nothing’s more perfect than Triple Chocolate Biscotti.
Made with cocoa powder, bursting with chocolate chips, and dipped in melted chocolate, it’s a chocolate lovers dream come true! Dipped in coffee, they’re perfection. But the best thing about them? You can make them in advance. Since they’re already extra crunchy cookies, you can store them in an airtight container for up to 2 weeks. Talk about a time saver! There are tons of ideas you can do with these cookies:
• They’re perfect for mailing in cookie packages. They’re sturdy and dry so you don’t have to worry about them too much if they take a prolonged trip through the postal service.
• Package them up in treat bags and give them as a gift with a nice mug and a package of coffee or some homemade hot chocolate for a neighbor, coworker, or teacher.
• They freeze beautifully—Bake them up, then pop them in the freezer once they’ve cooled. Take them out of the freezer a few hours before serving to allow them to come to room temperature. They’d make a perfect snack for that after-dinner coffee. (Or just to snack on by yourself through the holidays.)
So save yourself some stress this holiday season and do some of your baking in advance! But just be warned—if you’re anything like me, the prebaked dough will make you giggle uncontrollably.
|Doesn't that just look appetizing..|
Adapted from David Lebovitz
Makes about 2 dozen
1 cup all purpose flour
¼ cup plus 2 tablespoons cocoa powder
½ teaspoon baking soda
Pinch of salt
1 large egg, plus 1 egg yolk
½ cup granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon almond extract
1/3 cup chocolate chips
1 egg white (reserved from separating the yolk for the biscotti)
1 tablespoon coarse sanding sugar
¼ to ½ cup dark or milk chocolate, finely chopped
1. Preheat oven to 350F. Line a baking sheet with a silicone liner or parchment paper; set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
3. In a large bowl, beat together whole egg, egg yolk, sugar, vanilla, and almond extract until combined. Gradually fold in dry ingredients, then chocolate chips until mixture forms a dough that holds together.
4. Turn dough out onto a lightly floured work surface and roll into a log the length of your baking sheet. Transfer to the baking sheet and flatten the top of the log slightly.
5. With the reserved egg white, brush the top of the log liberally with egg wash and sprinkle with coarse sanding sugar. Bake for 25 minutes (the dough should feel firm to the touch).
6. Remove dough from oven, leaving oven on, and cool for 15 minutes. On a cutting board, using a serrated bread knife, cut diagonally into ½-inch slices. Lay cookies cut side down back onto baking sheet and return to oven. Bake again until cookies feel mostly dry and firm, about 20 to 30 minutes. Let cool completely on wire rack.
7. Melt chocolate for topping in a small saucepan set over, but not touching, a pan of simmering water, stirring until smooth and melted. (Or melt in the microwave, stirring every 10-20 seconds, until completely smooth and melted.) Once the biscotti have cooled, drizzle chocolate over cut side, or dip half into chocolate. Let cool until chocolate hardens.